This Slow Cooker Chicken Chili is made with lean ground chicken, beans and mild spices for a cozy, flavor-packed dinner. It’s set-it-and-forget-it comfort food at its best!
I originally published this recipe in 2016 and have since updated it with new (and improved!) photos, plus extra tips and tricks to guarantee chili success every time.
Table of Contents
Slow cooker season is in full swing, and what better way to warm up than with a big ol’ bowl of chicken chili! This crowd-friendly favorite is perfect for chili winter nights (see what I did there?) and is the ultimate football-watching food. And because it’s made in a slow cooker, you can whip it up in minutes then let it cook low and slow for hours until you’re ready to dig in.
I’ve opted for ground chicken, but ground turkey works just as well. And if you’re feeling like a bit more flavor or fat, go big with ground beef. So pick your protein of choice and then cook it on the stovetop before adding it to your slow cooker with a slew of flavor-packed ingredients.
We’re talkin’ onions, pepper, chili beans, kidney beans, tomato paste, tons of spices and a single secret ingredient that makes the whole dish sing: cocoa powder!
Yes, indeed. Cocoa powder is my secret ingredient for truly crave-worthy chili. It lends a touch of sweetness while the subtle hint of chocolate brings together a melting pot (literally) of flavors. And of course, no bowl of chicken chili is complete without all the fixins’, including a dollop of sour cream, shredded cheddar cheese and sliced scallions. A tasty touchdown indeed!
Here’s what you’ll need to make this healthy chili, plus a few flexible options if you’re working with what’s already in your fridge or freezer.
- Ground chicken: You’ll need 2 pounds of ground chicken. Ground turkey is another lean option and an easy 1:1 swap. If you’re craving something richer, ground beef works, too—just be sure to drain off any excess fat before adding it to the slow cooker. On extra-busy days, I’ll skip browning meat altogether and use a store-bought rotisserie chicken that I’ve shredded. Stir it in during the last 1–2 hours so it stays juicy.
- Onion, bell pepper and garlic: This trio forms the flavor base. Any color bell pepper works, so use what you have on hand. And if you’re a garlic lover, feel free to add another clove. Out of fresh garlic? 1 teaspoon garlic powder works in a pinch.
- Kidney beans and pinto beans: I love this combo for texture, but if you only have one type on hand, that’s totally fine. Black beans or cannellini beans are easy swaps.
- Tomato sauce and tomato paste: The tomato sauce creates the base of the chili, while the tomato paste adds richness and helps thicken everything as it cooks low and slow. This combo gives you a more balanced, slow-simmered flavor than using diced tomatoes alone.
- Chicken broth: I stick with low-sodium chicken broth so I can control the salt level. Vegetable broth works just as well.
- Spices: This is the blend I’ve landed on after plenty of testing—cumin, smoked paprika, coriander, oregano and a touch of chili powder. It’s flavorful without being spicy, which makes it great for feeding a crowd.
- Unsweetened cocoa powder: My not-so-secret ingredient. You won’t taste chocolate, but the cocoa deepens the flavor, balances the acidity of the tomatoes, and ties everything together in a way that makes people say, “Wait…what’s in this?” Trust me on this one!
See the recipe card for full information on ingredients and quantities.
I use a 6-quart slow cooker for this recipe, which is the perfect size for a full batch. If you’re in the market for one, this is the slow cooker I love and use the most.
I know it’s tempting to dump everything straight into the slow cooker, but taking 5 minutes to brown the chicken with the onions, pepper and garlic adds a ton of flavor. This quick browning step is where the flavor starts.
Shortcut tip: If your slow cooker has a sauté or browning function, you can use it to brown the chicken instead of a separate skillet. I still often use a pan out of habit, but both work just fine.
Transfer the mixture to your slow cooker, then add the beans, tomato sauce, tomato paste, spices, cocoa powder and broth. Give everything a good stir so the tomato paste and spices are evenly distributed.
Cover and cook on LOW for 8 hours or HIGH for 4 hours, until the flavors have melded and the texture is thick and hearty. I prefer the low-and-slow route here. It gives the spices time to bloom and the cocoa powder time to work in the background.
Right before serving, give it a taste and adjust the seasoning if needed. This is the moment to make it yours—a pinch more salt, an extra shake of cumin or smoked paprika. Ladle into bowls and finish with your favorite toppings (sour cream, shredded cheddar, and sliced scallions are my go-tos!), spoon it over a baked sweet potato, or serve with homemade tortilla chips for scooping.
For me, a wedge salad and a big ol’ slice of warm skillet cornbread on the side are non-negotiable.
Make It on the Stovetop Instead
No slow cooker? No problem. You can make this chicken chili on your stovetop instead. Brown the chicken and vegetables in a large pot or Dutch oven, then add the remaining ingredients. Bring everything to a gentle simmer, then reduce the heat to low. Cover and let it cook for about 45–60 minutes, stirring occasionally, until thick and warmed through. The longer it simmers, the better it gets.
My Favorite Chili Toppings
- Shredded cheddar or Monterey Jack
- Sour cream or Greek yogurt
- Sliced scallions or diced red onion
- Chopped cilantro
- Diced avocado or guacamole
- Homemade pico de gallo
- Salsa verde
- Crushed tortilla chips or tortilla strips
- Sliced jalapeños (fresh or pickled)
Storage and Freezing
- To store: Let everything cool completely, then transfer it to an airtight container and refrigerate for up to 4 days. The flavors actually get better as it sits, so don’t be surprised if day two tastes even better than day one.
- To reheat: Warm it gently on the stovetop over medium-low heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave. If it’s thickened up a bit in the fridge, just add a splash of chicken broth to loosen it back up.
- To freeze: This freezes beautifully. Once cooled, portion it into freezer-safe containers or resealable freezer bags and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat on the stovetop or in the microwave until hot.
FAQs
This thickens naturally as it cooks, but if you want it even heartier, crack the lid during the last 30 minutes of cooking to let some liquid evaporate. You can also mash a small portion of the beans and stir them back in (a potato masher makes this easy!).
As written, it’s more flavorful than spicy. If you want heat, add a pinch of cayenne, crushed red pepper flakes or diced jalapeño. If you’re cooking for kids, it’s great as-is.
Absolutely. Shredded rotisserie chicken works great here. Skip the browning step and stir the chicken in during the last 1–2 hours of slow cooking (or the last 15–20 minutes on the stovetop) so it stays tender.
- Slow Cooker Chicken Noodle Soup
- Slow Cooker Buffalo Chicken Dip
- Slow Cooker Pulled Chicken Teriyaki
- Slow Cooker Honey Garlic Chicken
Ingredients
- 2 Tablespoons olive oil
- 2 pounds ground chicken
- 1 1/2 cups diced onion
- 1 bell pepper, chopped
- 3 cloves garlic, minced
- 1 (15-oz.) can kidney beans, rinsed and drained
- 1 (15-oz.) can pinto beans, rinsed and drained
- 1 (15-oz.) can tomato sauce
- 2 Tablespoons tomato paste
- 2 Tablespoons unsweetened cocoa powder
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 2 teaspoons ground coriander
- 1 teaspoon dried oregano
- 1/4 teaspoon chili powder
- 2 cups low sodium chicken broth
- Assorted toppings, such as sour cream, shredded cheddar cheese and sliced scallions
Instructions
- Add the olive oil to a large skillet set over medium-high heat. Once the oil is hot, add the ground chicken, onions, peppers, garlic and ½ teaspoon kosher salt. Cook, breaking apart the meat with a spatula, until it is fully cooked and the vegetables have softened, about 5 minutes. Transfer the chicken mixture into the slow cooker.
- To the slow cooker, add the kidney beans, pinto beans, tomato sauce, tomato paste, unsweetened cocoa powder, cumin, smoked paprika, coriander, oregano, chili powder and chicken broth.
- Cover the slow cooker and cook the chili on LOW for 8 hours, or on HIGH for 4 hours.
- Serve the chili with assorted toppings.
Kelly’s Notes
- Stovetop instructions: Brown the chicken and vegetables in a large pot or Dutch oven, then add the remaining ingredients. Bring everything to a gentle simmer, then reduce the heat to low. Cover and let it cook for about 45–60 minutes, stirring occasionally, until thick and warmed through. The longer it simmers, the thicker and more flavorful it gets.
- To store: Let everything cool completely, then transfer it to an airtight container and refrigerate for up to 4 days. The flavors actually get better as it sits, so don’t be surprised if day two tastes even better than day one.
- To reheat: Warm it gently on the stovetop over medium-low heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave. If it’s thickened up a bit in the fridge, just add a splash of chicken broth to loosen it back up.
- To freeze: Once cooled, portion it into freezer-safe containers or resealable freezer bags and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat on the stovetop or in the microwave until hot.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
Did you try this recipe?
Leave a comment below with your star rating!
This post may contain affiliate links.
Recipe by Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Would this work in an instant pot using the slow cooker function?
Absolutely, Linda!
I just made it today. I didn’t have cumin and I didn’t have Coco, but it still came out. Delicious thank you.
So glad you enjoyed it, Mindy!
Hi! I made it and it was delicious. Browning the ground chicken first helps it to be more beef-like. I increased the chili powder and added some diced tomatoes. I appreciate this healthy, but still delicious recipe.
So glad you enjoyed it, Karen!
What does the cocoa do for this?
Would there be a big taste difference without it?
You can skip it! It just creates a more complex flavor profile.
I loved the recipe and made it as the recipe called for except I had to increase the amount of chili powder. The cocoa powder really changed the flavor of the chili but it was delicious.
I’m so glad you enjoyed the recipe, Vicki!
Good recipe, but is 1/4 teaspoon of chili powder a misprint? I had to add a lot more (about 6 Tablespoons) to give this recipe the proper chili flavor. The chili powder that I use does not contain any salt. I also added a little bit of balsamic vinegar.
Hi Robin – No it’s not a misprint! Feel free to add more as you like :)
Absolutely delicious with ground chicken! I leave out the peppers, tomato paste and coriander, but everything else is exactly as the recipe says. I’m not a spicy nor chili person and I love this recipe!
Love, love, love reading this! I’m so thrilled you enjoyed the recipe, Lori!
Delicious! My husband not a fan or turkey chilli but this recipe hit all the right notes. Perfect balance between healthy and tasty!!
I’m thrilled you enjoyed the recipe, Tanya!
Made it and loved it I did add some diced tomatoes, stewed tomatoes and chick peas.
I’m thrilled you enjoyed the recipe, Stephen!
I only have half the chicken (1 pound). What would you suggest I add to make up for the other pound of chicken? Chickpeas? Lentils?
I’d load up on any other beans! I love kidney beans in chili :)
Fantastic! Hubby didn’t even know it was chicken instead of ground beef until I told him. I did leave out the green peppers for him, but this was the best chili I ever made and it was so easy. Thank you for this. It will be a star at Superbowl!
Woohoo! I’m so thrilled you and your husband enjoyed the recipe, Karen!
Wondering if I can use dark chocolate cocoa powder as this is all I have. Please advise. Looking forward to trying this tonight!
Absolutely! That will taste great.
Excellent! I modified it by adding Onion powder, Garlic powder, Thyme, Basil and Parsley. I’m not allowed to have beans.
Regardless of anything I did, however, the Cacao is the kicker! You’re right about it bringing all the flavors together, and it gives off a hanging aftertaste that isn’t bad at all.
This is being stapled to the fridge.
I’m so glad you enjoyed the recipe, Mitch!
Can you make this on top of the stove? I plan to double the recipe, and I’m not sure if all the ingredients will fit in my 6qt crockpot
Hi Donna – Sure! You can follow the directions but add all of the ingredients to a large heavy-bottomed pot and cook it until the ingredients are warmed. One note: The longer it cooks, the more tender the veggies and the more flavorful the chili will be. :)
I’m going to make this for the family to eat while watching football! Loving the addition of cocoa as it seems it’s going to enrich the flavour and make it almost mole like!!! Excited I came across this recipe!!!!
Can’t wait to hear your results, Jullie! Enjoy!
This was sooo good! I only had 1 pound of ground chicken and it was plenty! I think this would make a great freezer meal too! So much better than regular old chili! Thanks for the recipe!
You are so welcome, Emily! I’m thrilled you enjoyed the recipe!
Family loved it!
So thrilled to hear this, Mariska!
Hey there! Just wondering how you would cook this in an Insta Pot. Thanks for any tips.
Gaby
I’ve never tried that so, unfortunately, I can’t offer any tips. Sorry I can’t be of more help, Gaby!
I was minutes away from prepping my Chicken Chili and decided to run a search for a few minutes. I am happy I did! I am going to add cocoa powder!
Adding… thanks for the grin I had reading the prep and cook times under the recipe title. I know it is a typo and the correct cook time is in the directions, yet a grin or laugh is always a good thing.
Thanks for this recipe! I am subscribing.
Thanks for catching that typo, Gwen! Enjoy the chili :)
What would a serving be, 1 cup?
Hi Jessica – It’s hard to specify exactly given the varying quantities of beans, liquids, etc.
What size crock pot does this require? How many quarts?
Hi Sarah! I used a 6-quart slow cooker for this recipe.
Hi Kelly! Wondering if you think any leftovers could be put in the freezer to save? Thanks!
Hi Marissa! Yes! Once the chili has completely cooled, transfer to a heavy-duty freezer bag and store (flat until frozen) in the freezer for up to a month.
Looking at the nutrition information…are those numbers for the entire crockpot? I don’t know where all of that fat would be coming from.
Thanks!
Hi Christine! The Estimated Nutrition Facts provides nutritional information for one serving (this recipe yields 4-6 servings). This is just an estimate, the actual fat content will vary based largely on the ground chicken you use.
what kind of tomato sauce do you recommend?
I love my 10-Minute Homemade Marinara Sauce! Here’s the recipe: https://www.justataste.com/10-minute-homemade-tomato-marinara-pasta-sauce-recipe/
Great recipe – I made it today! I added a can of diced tomatoes!
I’m so glad you enjoyed the recipe, Ian!
Hey Kelly,
Love the recipe, killer for meal prep and incredibly delicious. Just curious if you wouldn’t happen to have the nutritional info on hand so I can gauge it properly?
Thanks again!
Hi Micah! I’m so glad you’re enjoying the recipe! You can find the nutrition facts by clicking the purple Estimated Nutritional Data button located under the recipe.
This was absolutely delicious! Everyone went on and on about how good it was. Thank you!
Love hearing this, Patti! So glad everyone enjoyed it :)
I have had THE worst time making chicken in the crock pot. After even 4 hours, it ends up dry and tasteless. I’m afraid to pre-cook the chicken AND cook in the crock pot for 8 hours. I have read that it’s because there is no fat in chicken…the longer you cook it, the more it dries out. Your thoughts? Maybe add the chicken for the last hour only?
Also, does the crock pot size matter? All I have is a 5 quart, so it is normally only 1/4 or so full when I use it.
Hi there! The chicken won’t be dry because it’s cooking in a lot of liquids. And the crock pot size doesn’t matter! Enjoy :)
If you double the serving size should I also double the spices?
Definitely! Enjoy!
What easy recipes do you suggest for a single guy whom never cooked and would not know which side of a skillet to use. and please make them simple.
Hi there Ara! I’d highly recommend any of our 5-ingredient recipes. You can find them at this link — enjoy! https://www.justataste.com/5-ingredient-recipes/
Hi Kelly! I’d like to make this a vegetarian chili. I was thinking about using a can of white beans and a can of black beans. Do you think I should add anything else or change that up?
Thanks!
That should work!
Your recipe sounds delicious! I love chili! =)
Thanks so much. I hope you enjoyed the recipe, Melissa!
How can I make this recipe without a slow cooker?
Hi Annette! You can follow the directions but add all of the ingredients to a large heavy-bottomed pot and cook it until the ingredients are warmed. One note: The longer it cooks, the more tender the veggies and the more flavorful the chili will be. Enjoy!
Maple syrup X2??
Apologies! That was a typo.